The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Sydney's best Thai restaurants

Chat Thai

Chat Thai

Sydney prides itself on its Thai food, and for good reason.

Sydney prides itself on its Thai food, and for good reason. Among the city's leading players are the various branches of Chat Thai (we like those at 20 Campbell St, Haymarket, 02 9221 1808, and Westfield) and the original Spice I Am (90 Wentworth Ave, Surry Hills, 02 9280 0928).

Spice I Am's Isaan-focused sister restaurant House (202 Elizabeth St, Surry Hills, 02 9280 0364) is a great representation of Thailand's north-east, while Caysorn (Shop 106-108a, 8 Quay St, Haymarket, 02 9211 5749) sets the benchmark for food from the south.

Sailors Thai

For a more modern take on Thai cuisine with a fancier backdrop, try longstanding favourites  Longrain or  Sailors Thai. The ex-Sailors Thai alumni at Tapioca (318a Military Rd, Cremorne, 02 9908 1588) raise the bar for options over the bridge.

Yok Yor (Shop G06, 323 Castlereagh St, enter via Campbell St, Haymarket, 02 9280 0001) offers winning, interesting food with a side of fun, all served up by staff sporting hard hats. 

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